UF1180 Basic cheese elaboration processes
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Syllabus
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Summary
In the field of food industry, it is necessary to know the different fields of the cheese shop, within the professional area of dairy. Thus, with this course it is intended to provide the necessary knowledge to carry out the basic processes of cheese elaboration.
Goals
Professional opportunities
To prepare you
This training is adjusted to the training itinerary of the UF1180 basic processes of cheese elaboration processes certifying having exceeded the different competence units included, and is aimed at the accreditation of the professional competences acquired through the work experience and the non -formal training, via which will choose to obtain the corresponding certificate of professionalism, through the respective calls Autonomous communities, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the management of the professional training system and establishes a permanent procedure for the accreditation of professional competences acquired by work experience or non -formal training).
Who is it addressed to?
This course is aimed at the professionals of the world of food industries, specifically in cheese, within the professional area of dairy, and to all those interested in acquiring knowledge related to the basic processes of cheese elaboration.
Official Character
This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.
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Certification
Degree of having exceeded the non -formal training that accredits the competence units collected in the UF1180 basic processes of cheese elaboration processes, included in the MF0028_2 training module Development of cheeses, regulated in Royal Decree 646/2011, of May 9, which establishes the certificate of Professional Professionality INAE0109 cheese. According to the instruction of March 22, 2022, which determines the criteria for the admission of the training provided by the requesting persons for participation in the procedure for evaluating and accreditation of professional competences acquired through the work experience or non -formal routes of training. EUROINNOVA FACION S.L. It is a participating entity of the Sepe entities file, Ministry of Labor and Social Economy.
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